Gushu

Su Xin 2017

For lovers of young Gushu.


Subtle and smooth, this refined Pu'er presents a mélange of flavours to the palate, shrouded in a graceful astringency. The wizened trees it was harvested from are nestled among verdant slopes on the east side of the Mengku River, where they have provided generation after generation of raw leaves from which such nuances have been crafted. Top notes of lemon sherbet dissolve into its vegetal body, with the hint of crisp fennel and just a touch of black pepper, and the leaves seem to persevere steep after steep, for any length of time, without becoming over-brewed. A tea for those who appreciate the culmination of long practises.


To taste the west side of the river, consider our Da Yin 2018, made with (presumably younger) qiaomu leaves.


Learn about Jo and the Pu'er Project, the curator behind our new Pu'er selections.

Jo, the Pu'er project, and Su Xin 2017
  • ORIGIN:  Xiaohuangtian, Shuangjiang County, Lincang, Yunnan, China
  • MEANING:  Pure heart (su xin)
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  Spring 2017
  • TASTE:  Lemon sherbet, fennel, pepper
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4–5 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second.
For best results in gongfu cha, brew in a Yixing teapot.